Sometimes we get a hankering for steak. The best way to indulge in this craving without a lot of damage to the waistline or wallet is to incorporate steak in a recipe like fajitas, where it’s bulked up with veggies. Keep in mind when preparing this dish and others with peppers, red bell peppers contain nearly twice as much vitamin C and nine times more beta-carotene than green bell peppers. In the body, beta-carotene is converted to vitamin A to help bolster bone, immune and eye health.
When shopping for tortillas, make sure the first ingredient listed is a whole grain like whole wheat flour as opposed to refined flour like white flour.
Grated zest and juice of 2 limes
2 Tbs. olive oil
3 cloves garlic, smashed
1¼ tsp. ground cumin, divided
1 lb. skirt steak
1 Tbs. canola oil
3 medium yellow onions, sliced
3 red bell peppers, sliced
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. cayenne pepper (optional)
8 (8-inch) whole wheat tortillas
1 avocado, sliced
Combine the lime zest and juice, olive oil, garlic, and 1 teaspoon of the cumin in a shallow dish. Add the steak and turn over in the marinade to cover. Cover and refrigerate for 1 to 2 hours, no more (the acid in the lime juice will make the meat mushy).
Heat the canola oil in a large sauté pan or skillet over medium-high heat. Add the onion, and cook, stirring occasionally, just until translucent, about 5 minutes. Add the bell pepper, salt, black pepper, cayenne pepper and the remaining ¼ teaspoon cumin and stir to combine. Cook, stirring occasionally, until the onions are mostly caramelized and the bell peppers are cooked, about 10 minutes longer. Taste and adjust the seasonings as needed. Keep hot.
Preheat the broiler. Spread the tortillas on a rimmed baking sheet, and put in the oven to warm. Line a second rimmed baking sheet with foil. Remove the steak from the marinade and discard the marinade. Dab the steak with a paper towel to remove the excess marinade. Place on the prepared baking sheet and season with salt and pepper. Broil the steak about 4 minutes on each side, until it reaches medium rare. Adjust the time for different thickness or doneness. If needed, make a cut into the center to determine doneness. Let the steak rest for 5 minutes, then cut across the grain into thin slices diagonally. Serve the steak and vegetables on the tortillas with avocado slices.
540 calories; 29 grams protein; 45 grams carbohydrate; 8 grams fiber; 28 grams fat (6 grams saturated); 374 mg sodium